When I think deliciously indulgent dessert, I think Creme Brulee … Rich. Creamy. Delicious. And when it comes to how to make Creme Brulee? It’s not as hard as you think!

Ingredients:

  • 1 T. butter, softened
  • 6 egg yolks
  • 6 T. granulated sugar
  • 1 1/2 c. whipping cream
  • 1/2 tsp. vanilla extract
  • additional granulated sugar for tops
  • fresh berries {optional}

Instructions:

  1. Preheat oven to 275 degrees. Generously butter the inside of 6 ramekins with softened butter. Line the bottom of a 9×13″ glass baking dish with a paper towel. Place ramekins on top of the paper towel ~ this keeps the ramekins from sliding around in the baking dish.
  2. In a mixing bowl, whisk egg yolks until slightly thickened. Add sugar and whisk until sugar is dissolved and mixture is pale-ish yellow. Add whipping cream and vanilla; whisk until well blended. Divide mixture evenly between the 6 prepared ramekins.
  3. Set baking dish in the oven and create a water bath by carefully pouring warm water (hot from the faucet) into the pan until it reaches halfway up ramekins. Bake uncovered until custard is set around the edges but still jiggly in the center, about 45 to 50 minutes. {Longer baking time may be needed for deeper ramekins.}
  4. Remove baking pan from oven and leave ramekins in water bath until cooled. Once cooled, remove ramekins from water bath, cover with plastic wrap, and chill at least 2 hours {and up to 2 days}.
  5. When ready to serve, sprinkle 2 teaspoons sugar over the top of each custard. Use a kitchen torch to melt the sugar. Rechill custards for just a few minutes before serving. {Don't do the brulee sugar topping much more than about 45 minutes before serving as it begins to deteriorate fairly quickly.} Serve with fresh berries, if desired.

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